THE EFFECT OF HEATING ON USEFUL COMPONENTS OF GARLIC

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SHIRZAD H.; TAJI F.; RAFIEIAN M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download Full-Text

Persian Verion

View:

2,700

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF HEATING ON USEFUL COMPONENTS OF GARLIC

Author(s)

SHIRZAD H. | TAJI F. | RAFIEIAN M. | Issue Writer Certificate

Keywords

GARLICQ2

ANTIOXIDANT ACTIVITYQ3

FLAVONOIDQ2

Abstract

Introduction & Objective: GARLIC (Allium sativum. L.) is an important dietary herb which its useful compounds may be altered during different processes. The aim of this study was to evaluate the effect of heating on the amounts of allicin, felavonol, felavonoid, total phenolic components, and antioxidant capacity of GARLIC.Materials & Methods: In this experimental study which was conducted at Shahr-e-Kord University of Medical Sciences in 2009, the alcoholic extract of fresh, micro waved, and boiled GARLIC were prepared. Then, their antioxidant capacities were evaluated in linoleic acid and b-carotene linoleate system. The phenolic contents were measured with Folin–ciocalteu method, felavonoid or felavonol contents with aluminum coloride method, and allicine contents with spectrophotometry method. Collected data were statistically analyzed using the SPSS software. Differences between the means of groups were evaluated by a two-tailed t-test for independent samples.Results: The fresh and fresh boiled GARLIC had the highest and lowest antioxidant activities, respectively (P<0.05) while no difference was found between fresh and micro waved GARLIC (P>0.05). The FLAVONOID and phenolic compounds in fresh GARLIC were more than micro waved or boiled GARLIC. The allicin content in fresh GARLIC was also higher then micro waved or boiled GARLIC (P<0.05). All of these components were low in boiled GARLIC.Conclusion: Fresh GARLIC has the most useful compounds and consumption of this form of the vegetable is recommended.

Cites

No record.

References

No record.

Cite

APA: Copy

SHIRZAD, H., TAJI, F., & RAFIEIAN, M.. (2011). THE EFFECT OF HEATING ON USEFUL COMPONENTS OF GARLIC. ARMAGHAN DANESH, 16(1 (61)), 9-20. SID. https://sid.ir/paper/77899/en

Vancouver: Copy

SHIRZAD H., TAJI F., RAFIEIAN M.. THE EFFECT OF HEATING ON USEFUL COMPONENTS OF GARLIC. ARMAGHAN DANESH[Internet]. 2011;16(1 (61)):9-20. Available from: https://sid.ir/paper/77899/en

IEEE: Copy

H. SHIRZAD, F. TAJI, and M. RAFIEIAN, “THE EFFECT OF HEATING ON USEFUL COMPONENTS OF GARLIC,” ARMAGHAN DANESH, vol. 16, no. 1 (61), pp. 9–20, 2011, [Online]. Available: https://sid.ir/paper/77899/en

Related Journal Papers